Blueberry Tart With Cookie Crust

1. 1

   Puree 3/4 of the blueberries with the lemon juice and 2 tbsp of sugar. Line a rectangular baking dish (about 10 x 12 inch) with parchment paper then arrange 15 cookies on the base and the rest around the sides.

2. 2

   To make the filling, mix the eggs, a pinch of salt and 3/4 cup of the sugar for 6-8 mins with an electric mixer, until thick and creamy. Whip the cream until it just holds its shape then fold it gradually into the egg mixture.

3. 3

   To assemble the tart, pour the filling evenly into the cookie-lined dish. Add spoonfuls of the pureed blueberry mixture and swirl with a fork. Chill in the fridge for 6 hours or overnight.

4. 4

   To make the blueberry compote, mix the remaining sugar with 1/2 cup water in a pan and bring to a boil. Add the rest of the blueberries and simmer 1-2 mins. Pour into a bowl and cool.

5. 5

   About 15 mins before serving, remove the tart from the fridge and transfer it to a flat plate. Spread the blueberry compote on top and cut it into slices to serve.

No nutritional information available.

No additional tips available.